Chef Rob Clark’s Roasted Sablefish Collars

Ingredients

  • 2 lbs (900 g) Sablefish collars (Sablefish fillets will work just as well)
  • 4 Tbsp (60 mL) ground seaweed
  • 2 Tbsp (30 mL) smoked paprika
  • 2 Tbsp (30 mL) sumac
  • 2 Tbsp (30 mL) brown sugar
  • 1 Tbsp (15 mL) kosher salt

Directions

  1. Mix all the dry ingredients
  2. Sprinkle this spice mixture over the collars; gently massage into the flesh
  3. Let marinade for anywhere between 1 and 4 hours before cooking
  4. Preheat an oven to 475°F
  5. Spread the collars evenly on an aluminum foil lined baking sheet
  6. Roast for 7 to 10 minutes, or until the collars are cooked and the flesh is falling off the cartilage
  7. Drizzle with fresh lemon juice and serve piping hot, like you would wings!

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